Taho with Silken Tofu, Sago Pearls, and Arnibal Syrup

Instructions

1. 1In a medium saucepan, combine the 1/2 cup sago pearls and 4 cups of water. Bring to a boil over medium-high heat, about 204.4°C (200°C). Reduce the heat to medium-low, about 150°C, and simmer for 10-15 minutes, stirring occasionally, until the sago pearls are translucent with a small white dot in the center. Drain the sago pearls in a fine-mesh sieve and rinse them under cold running water until they are cool to the touch. Set aside.
2. 2In a separate medium saucepan, combine the 1 cup brown sugar and 1 cup of water. Place the saucepan over medium-high heat, about 204.4°C (200°C), and bring the mixture to a boil, stirring until the brown sugar is dissolved. Reduce the heat to medium-low, about 150°C, and let it simmer gently for 10-15 minutes, or until the syrup has thickened enough to coat the back of a spoon. Stir in the 1 teaspoon of vanilla extract.
3. 3Gently scoop the 1 block (about 340 g) silken tofu into individual serving bowls, being careful not to break it apart.
4. 4Spoon the cooked sago pearls over the silken tofu in each bowl.
5. 5Drizzle the warm arnibal syrup over the sago pearls and tofu.
6. 6Serve the Taho warm immediately.

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